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Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach
This mustard crusted lamb is succulent and full of flavour and is a simple and tasty dish to create.
Western
Main Course
Ingredients
Dijon Crusted Lamb Rack with Roasted Potatoes and Wilted Spinach
Calculate Dish Cost
Yield
−
+
Price of dish on Menu
Total Cost of Ingredients
RM0.75
Cost per Serving
Food Cost Margin
For the Potatoes
Knorr Aromat Seasoning Powder 1kg
/g
5.0 g
0%
Olive Oil
/ml
75.0 ml
0%
For the Lamb
Dijon Mustard
/g
40.0 g
0%
Fruits, Lemon Zest
/g
5.0 g
0%
Thyme, fresh, chopped
/g
10.0 g
0%
Rosemary, chopped
/g
10.0 g
0%
Parsley, chopped
/g
10.0 g
0%
Breadcrumbs
/g
70.0 g
0%
Lamb Racks, trimmed
/pc
2.0 pc
0%
Knorr Beef Stock Paste 1.5kg
/g
10.0 g
0%
To Finish
Vinegar
/ml
20.0 ml
0%
Spinach
/g
376.0 g
0%
/
For the Potatoes
-
Olive Oil 75.0 ml
For the Lamb
-
Dijon Mustard 40.0 g
-
Fruits, Lemon Zest 5.0 g
-
Thyme, fresh, chopped 10.0 g
-
Rosemary, chopped 10.0 g
-
Parsley, chopped 10.0 g
-
Breadcrumbs 70.0 g
-
Lamb Racks, trimmed 2.0 pc
To Finish
-
Vinegar 20.0 ml
-
Spinach 376.0 g
Preparation
-
For the Potatoes
- Mix 20 ml of the olive oil together with Drizzle potatoes with garlic oil and sprinkle with Knorr Aromat. Roast for about 60 minutes, or until crisp.
-
For the Lamb
- Season the lamb racks well with Knorr Beef Stock and drizzle with 50 ml of the olive oil. Sear the lamb on both sides in a frying pan.
- Spread the Dijon Mustard evenly over the seared meat. Mix breadcrumbs, herbs, lemon zest and remaining oil together. Pat onto the mustard so the crumbs stick.
- Transfer the racks to a baking tray and roast for 15-20 minutes for medium-rare. Allow the lamb to rest for 5-10 minutes before carving.
-
To Finish
- Serve with the potatoes and wilted spinach, drizzled with vinaigrette.
